I made these beautiful cupcakes in Wilton pink blossom cups, and I used the Wilton Punch. Cut. Decorate! Border Punch to make the flower decoration. It looks spectacular, and is really easy to do!This recipe stays very fresh at room temperature for a couple of days, so if you want to make it for Purim, you don

Yield:24 cupcakes

Ingredients:

Cupcakes

2 1/3 cups flour -

1 ½ teaspoon baking powder -

½ teaspoon salt -

1 cup coconut -

2 teaspoons orange zest -

1 stick margarine, softened -

6 ounces tofutti cream cheese -

4 extra large eggs -

1 ½ cups sugar -

Glaze

1 cup icing sugar -

2 tablespoons orange juice -

Decoration

4 Wilton Sugar Sheets -

Wilton Border Punch -

Instructions:

2. Combine the flour, baking powder, salt, coconut and orange zest. Beat the margarine and tofutti cream cheese in an electric mixer until smooth. Add the sugar and mix until fluffy. With the mixer running, beat in the eggs one at a time, mixing well after each addition. With the mixer running at low speed, add the flour mixture slowly. Scrape well.

3. Divide the batter between the 24 blossom cups. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Decoration:

1. In a small bowl, whisk the icing sugar with the orange juice until smooth. Spread on top of the cupcakes. (If the icing is too thick, add some more orange juice).

2. Cut 5/8 wide strips along the length of each sugar sheet. Use the scallop border insert to cut a scalloped edge on each strip.

3. Position the strips on the iced cupcakes in a spiral shape, attaching the end of the strips together with a little icing. (You will need two strips per cupcake). Press gently into the icing to secure.

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